Italian Seafood > Swordfish > Sicilian

Maiorchino di Novara di Sicilia Swordfish Stew Recipe

Ingredients with Measurements:
- 1 pound swordfish, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup white wine
- 1/2 cup fish stock
- 1/4 cup olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish

Special equipment needed:
- Large pot or Dutch oven

Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the diced tomatoes, tomato paste, white wine, fish stock, oregano, and red pepper flakes. Stir to combine.
4. Bring the mixture to a simmer and let cook for about 10 minutes.
5. Add the swordfish pieces to the pot and stir gently to combine.
6. Cover the pot and let the stew simmer for about 20 minutes, or until the swordfish is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.


Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4.

Nutritional information:
Calories: 290
Fat: 14g
Carbohydrates: 9g
Protein: 27g
Sodium: 480mg

Substitutions for ingredients:
- Swordfish can be substituted with any firm white fish, such as halibut or cod.
- Fish stock can be substituted with vegetable or chicken stock.

Variations:
- Add chopped bell peppers or zucchini for extra vegetables.
- Substitute the white wine with dry vermouth or chicken broth for a non-alcoholic version.

Tips and tricks:
- Be sure to cut the swordfish into bite-sized pieces to ensure even cooking.
- Serve with crusty bread to soak up the flavorful broth.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.

Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh parsley on top.

Garnishes:
Fresh parsley

Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- A side salad with a lemon vinaigrette would pair well with this dish.

Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Rice pilaf

Troubleshooting advice:
- If the stew is too thick, add more fish stock or white wine to thin it out.
- If the swordfish is overcooked, reduce the cooking time in step 6.

Food safety advice:
- Be sure to cook the swordfish to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Maiorchino di Novara di Sicilia is a type of swordfish that is caught off the coast of Sicily. This stew is a traditional Sicilian dish that highlights the flavors of the region.

Flavor profiles:
This stew is savory and slightly spicy, with a rich tomato broth and tender chunks of swordfish.

Serving suggestions:
Serve hot with crusty bread and a side salad for a complete meal.

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Region: Italian

Taste: Savory, Tangy, Herbal, Spicy, Aromatic